Buy French Salt and Experience the True Taste of France

The salt was made in the 18th century by French settlers living along the Mississippi River. Many of these early settlers learned how to cook and prepare meals from foods native to France, Italy and Germany. In fact, they were so good at cooking that by the middle part of the 19th century, there were French camps along the Grand river of France just waiting for people to migrate from the United States. As the Mississippi River overflowed with natural and manmade floods, these French immigrants would build temporary settlements as they made their way to safety.

The food prepared by these French settlers during the late stages of the nineteenth century reflected the French culture of their day. It can be assumed that they relied on salt, since salt was a very common item in their diets. As the Mississippi River became an increasingly important shipping route, salt became more important to the French. Their demand for salt became a symbol of their wealth and power.

Because so much importance was placed on salt in the early stages of the th century, it was easy for the contraband salt makers to move their wares across the country. By the middle of the century, there were many small salt shacks available in most major cities. For example, the contraband salt trade was so large that there were entire markets for French salt. This helped the French gain a wide network of suppliers which resulted in many different styles of salt. This included black or dark salt, white or light salt, kosher salt and even tinned French salt. Because the demand for salt was so high, the French often brought their own supply with them when they moved from one place to another.

Contraband food products were typically made from the bones, feet, tendons and other body parts of animals. It was not until later that the use of animal parts became popular. In fact, during the Industrial Revolution, the contraband cavy cargoes became quite fashionable. Petite gabelle was a delicacy among the Victorians that was made from the tendons and other bones of animals. Today this type of salt is still used in cooking but can also be used as an alternative in making sausage and other dishes. Petite gabelle has a distinctive smell and flavor and is often used to season foods such as soups and stews.

Another type of French salt that was popular during the age of the Industrial Revolution was the grand escarpone. Like petite gabelle, the main ingredient of grand escarpone was the bones of an animal. However, it was the quality of this salt which made it so popular, and today there are many cookbooks dedicated to recipes using this blend of salt.

Salt is an important part of any region. Some areas have their own unique flavor with regard to the way they were formed and by the way they are distributed. The best examples of this can be found in the French region of Languedoc-Roussillon. During the past century, the unique flavor of the region has been brought about by the addition of cayenne pepper, rosemary, thyme and cinnamon along with the traditional salt piquant known as quenching wine.

Those who want to taste the real thing can visit the Old River Provence. There, one can see the salt mines that have been shaped into impressive formations thanks to the painstaking work of localisans. The salt mines, known as quenches de bours de noirs, have their origins in the valleys of the Old River Provence. Locals have worked for years to transform these deposits into an impressive display.

French cooking has evolved over the centuries and it can be seen in every corner of the world. A good example of this evolution is found in the French kitchen. The use of herbs and spices is widespread and the variety of pastries is simply mind blowing. To serve it to its fullest, French cooks prefer a roux which is made of whole grain flour with roux butter plus cream cheese in order to make a cream cheese puff pastry. If one only has time, then it is worth seeing the classic bistro. Here, thick Belgian wafers are served with a side of white rice and vegetables which are melt in their own delicious richness.